Ingredients: |
Ingredients: 6 large apples (Rome, Winesap, Jonathan, Golden Delicious)
1/2 c. sugar
1/4 tsp. cinnamon
2 c. apple juice or water
1/4 c. red-hot candies (optional)
1/4 c. pecans, if desired
1/4 c. cake crumbs or vanilla wafer or gingersnap crumbs
1/4 c. currants
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Directions: |
Directions:Oven: 400º ~ Yield: 6 servings
Combine sugar, cinnamon and apple juice or water with the red hots in a saucepan. Bring to a boil, lower the heat and simmer only until the sugar dissolves. Starting at the stem end, peel 1/3 of each apple. Carefully, core to within 1/2-inch of the blossom end. Mix the nuts, crumbs and currants and stuff into the apples. Arrange the apples in a shallow (8 X 11- inch) baking dish; pour the hot syrup over the top. Bake, basting often with the pan juices about 45 minutes or until the apples are shiny, sticky and soft. Serve in dessert dishes with ice cream or strain the juice in the saucepan and mix with 1/2 c. heavy cream and pass separately as a sauce.
Mom's instructions: Wash and core apples, pack center with 1-2 T. brown or granulated sugar, 1/2 tsp. butter. Add a little cinnamon or 1/2 c. red hots dissolved in 1 c. boiling water. (May add 2 T. cornstarch to thicken juice.) Bake in covered baking dish at 350º for 45 minutes or until tender. Baste every 15 minutes..
Easy Cinnamon Apple Variation: Combine 2 c. sugar with 4 to 5 cinnamon sticks, a few drops of red food coloring and 1 c. water in a large saucepan. Bring to a boil. Peel and core 8 to 10 medium apples. Cook them in the syrup, turning as needed, for 15 to 20 minutes or until tender. Remove from the syrup with a slotted spoon; cool to room temperature. These are especially good chilled and stuffed with cream cheese.
Memory: Mom often fixed some variation of this recipe for Sunday dinner. Sometimes she halved the apples, sometimes put them inside pie crust, etc. We always thought they were a special treat. -PJV |
This recipe for ~ Cinnamon Apples is from